Farro with Broccolini

Jun 25, 2007

[rating score="3.00"]

Spelt, an ancient variety of wheat, has been available in health-food stores for years, but it wasn't until it appeared in restaurants under its Italian name farro, that this crunchy grain arrived in gourmet stores and the gourmet sections of supermarkets across the nation.

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Cal/Serv:
177

Yields:
4

Ingredients

1
can reduced-sodium vegetable broth

1
c.
water

1
tbsp.
olive oil

4
clove garlic

1
c.
farro

1/2
lb.
broccolini

1/4
c.
coarsely grated Parmesan cheese

1
tbsp.
lemon juice

8
Lemon wedges

Directions

In 2-quart saucepan, heat broth and water to boiling over high heat. Reduce heat to very low and keep mixture warm while cooking farro.

In 10-inch skillet, heat oil over medium heat. Add garlic and farro; cook, stirring constantly, until garlic begins to brown and grains of farro are coated with oil. Add 1 cup hot broth mixture and cook, stirring frequently, until most of the liquid is absorbed -- about 15 minutes.

Tips & Techniques

Note: Broccolini is a hybrid of broccoli and gai lan (Chinese broccoli). It is available in supermarkets and gourmet stores nationwide.

Louis Wallach

3.00

5

Spelt, an ancient variety of wheat, has been available in health-food stores for years, but it wasn't until it appeared in restaurants under its Italian name farro, that this crunchy grain arrived in gourmet stores and the gourmet sections of supermarkets across the nation.

Tips & Techniques

Note: Broccolini is a hybrid of broccoli and gai lan (Chinese broccoli). It is available in supermarkets and gourmet stores nationwide.

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